If you are looking for the perfect party for your Easter ham or roast can be look over ! This version of potato Lyon earth are slightly different from Lyonnaise Potatoes the classic French preparation methods . It is based on a time flat on the side of your favorite restaurants , just minutes south of us, near Saratoga Springs. It's called Ache Pierre cream of potato soup. I do not have my actual recipe, but I enjoyed this wonderful restaurant, I could get potato salad to what I think is a pretty decent copykat Lyonnaise Potatoes.
Classic version brings Lyonnaise Potatoes jump into thick slices, PAR - baked potatoes with butter, onions and parsley, then put in the oven to finish cooking , which is certainly good in its own right , but the interpretation of the restaurant is a bit more rich and creamy. So I went for a rich and creamy. ( I know ... you're shocked, right?) Is made potato salad with chicken broth , cream, sauntered onions and garlic and lots of Gruyere cheese Lyonnaise Potatoes butter. Jo.
potato salad This is far from lo - Cal , but do it because it's a meal for a special occasion, I do once or twice a year. This is good , because somehow can not Lyonnaise Potatoes stop eating it . My version saves time, too, because there is a need to hand - potatoes cooking.
potatoes lyonnaise
4 large russet potatoes , sliced
2 yellow onions, thinly sliced
2-3 cloves garlic, minced coarsely
3-4 cups grated cheese
6-8 BL butter cut into small cubes or slices
2 cups cream
1 cup chicken or vegetable
Kosher salt and freshly ground black pepper
Preheat oven to 350 degrees and Lyonnaise Potatoes prepare all your ingredients.
Lyonnaise Potatoes In the larger pan face, the more you have, salute onion and garlic in two to three tablespoons of butter and a good pinch of salt and pepper until potato salad soft and slightly brown golden. Remove from the pan onto a plate or bowl and set aside.
( You can use a sturdy metal pan, if you do not have a pan that is at least 12 cm in diameter and ~ a ... Never use glass or porcelain, on the stove. It will cracking Lyonnaise Potatoes and / or failure of the direct heat)
I used all stainless steel pan, non -stick, however, that should Lyonnaise Potatoes work just as well.
Lyonnaise Potatoes In the same skillet over medium heat , melt two tablespoons cream of potato soup of butter and start adding the first layer of sliced potatoes potato salad. It does not matter if they overlap a bit in places, but try to use thin slices if necessary.
Next layer about a quarter of the onion and garlic mixture over the potatoes , give them another pinch of salt and pepper and keep track of Gruyere quarter Lyonnaise Potatoes.
Dot each layer with a few pieces of butter. potato salad Continue building layers until you get to two or two and a half inches from the top of the pelvis, ending with the last cup Lyonnaise Potatoes of cheese.
Lyonnaise Potatoes Pour the broth and potatoes with cream and sprinkle with the remaining butter on top and a little more potato salad salt and pepper. If there is not enough liquid to halfway up the sides , just add a little more cream or property. Reduce heat to medium and bring to a boil.
cream of potato soup Place the pan (uncovered) on the center stand your preheated oven and bake for about 50-60 minutes , or until golden and bubbly. Look for about 45 minutes if Lyonnaise Potatoes your oven tends to run a little on the warm side. At the fork or tip potato salad of a paring knife to go to the city with little or no resistance . Choose a pot on a tripod or hot block and let cool slightly and settle a bit before serving.
Do not forget ... the handle of the pan when it is hot out of the oven. I usually put thick composite tissue or gloves to handle while resting Lyonnaise Potatoes, so I do not understand the stupid for missing it with my own hands. I find it a little hard lesson (and very painful) ago.
They are like grilled steak or chicken, and just about any type of roasted meat or poultry . Any residue can be frozen in an airtight Lyonnaise Potatoes container for up to 3 months. Be sure to place a layer of plastic sheeting directly on the surface of the potatoes before putting the lid.
This will help prevent ice cream of potato soup crystals from forming and causing that nasty freezer burn Lyonnaise Potatoes.
Classic version brings Lyonnaise Potatoes jump into thick slices, PAR - baked potatoes with butter, onions and parsley, then put in the oven to finish cooking , which is certainly good in its own right , but the interpretation of the restaurant is a bit more rich and creamy. So I went for a rich and creamy. ( I know ... you're shocked, right?) Is made potato salad with chicken broth , cream, sauntered onions and garlic and lots of Gruyere cheese Lyonnaise Potatoes butter. Jo.
potato salad This is far from lo - Cal , but do it because it's a meal for a special occasion, I do once or twice a year. This is good , because somehow can not Lyonnaise Potatoes stop eating it . My version saves time, too, because there is a need to hand - potatoes cooking.
potatoes lyonnaise
4 large russet potatoes , sliced
2 yellow onions, thinly sliced
2-3 cloves garlic, minced coarsely
3-4 cups grated cheese
6-8 BL butter cut into small cubes or slices
2 cups cream
1 cup chicken or vegetable
Kosher salt and freshly ground black pepper
Preheat oven to 350 degrees and Lyonnaise Potatoes prepare all your ingredients.
Lyonnaise Potatoes In the larger pan face, the more you have, salute onion and garlic in two to three tablespoons of butter and a good pinch of salt and pepper until potato salad soft and slightly brown golden. Remove from the pan onto a plate or bowl and set aside.
( You can use a sturdy metal pan, if you do not have a pan that is at least 12 cm in diameter and ~ a ... Never use glass or porcelain, on the stove. It will cracking Lyonnaise Potatoes and / or failure of the direct heat)
I used all stainless steel pan, non -stick, however, that should Lyonnaise Potatoes work just as well.
Lyonnaise Potatoes In the same skillet over medium heat , melt two tablespoons cream of potato soup of butter and start adding the first layer of sliced potatoes potato salad. It does not matter if they overlap a bit in places, but try to use thin slices if necessary.
Next layer about a quarter of the onion and garlic mixture over the potatoes , give them another pinch of salt and pepper and keep track of Gruyere quarter Lyonnaise Potatoes.
Dot each layer with a few pieces of butter. potato salad Continue building layers until you get to two or two and a half inches from the top of the pelvis, ending with the last cup Lyonnaise Potatoes of cheese.
Lyonnaise Potatoes Pour the broth and potatoes with cream and sprinkle with the remaining butter on top and a little more potato salad salt and pepper. If there is not enough liquid to halfway up the sides , just add a little more cream or property. Reduce heat to medium and bring to a boil.
cream of potato soup Place the pan (uncovered) on the center stand your preheated oven and bake for about 50-60 minutes , or until golden and bubbly. Look for about 45 minutes if Lyonnaise Potatoes your oven tends to run a little on the warm side. At the fork or tip potato salad of a paring knife to go to the city with little or no resistance . Choose a pot on a tripod or hot block and let cool slightly and settle a bit before serving.
Do not forget ... the handle of the pan when it is hot out of the oven. I usually put thick composite tissue or gloves to handle while resting Lyonnaise Potatoes, so I do not understand the stupid for missing it with my own hands. I find it a little hard lesson (and very painful) ago.
They are like grilled steak or chicken, and just about any type of roasted meat or poultry . Any residue can be frozen in an airtight Lyonnaise Potatoes container for up to 3 months. Be sure to place a layer of plastic sheeting directly on the surface of the potatoes before putting the lid.
This will help prevent ice cream of potato soup crystals from forming and causing that nasty freezer burn Lyonnaise Potatoes.
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